Thanksgiving isn’t complete without pun-kin pie! I was grateful to find this gluten-free crust and with a plant-based filling from Minimalist Baker’s blog. Please check her out!
The crust is nice and crispy! I added some vanilla and a touch of cinnamon to it for some flavor. The crust was a punk-in the butt to make BUT I am really happy with how it turned out. The recipe called for 4-6 T of cold water, however I added about 8 T because my pie crust was just not coming together very well. Because I followed this recipe very closely, click the link here for the recipe.
The Crust Process:
Before & After
I also made some coconut whipped cream to top it off. Just 4 ingredients!
Coconut Whipped Cream
Ingredients:
- 1 can of Full Fat Coconut Milk Cream (Cream must separate from the liquid)
- 1/2 cup Powdered Sugar
- 1tsp Vanilla
- 1 tsp GF Flour (to thicken)
Directions:
- Separate coconut cream from the liquid by carefully scooping out the cream only
- Chill the cream overnight
- It is also a good idea to chill the bowl for a couple of minutes prior to mixing
- Mix the cream and sugar together until combined.
- Then add vanilla and gf flour on high speed until whipped peaks form
SLICED AND READY ❤
❤ Divina
Fresh Off D I~V I N E 